Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables

Food Control

Volumn 12, Issue 5, 2001, Pages 275-284

  Bharathi, S ^a   Ramesh, M N ^a   Varadaraj, M C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Escherichia coli; MP vegetables; Predictive models

Indexed keywords

CUCUMIS SATIVUS; DAUCUS CAROTA; ESCHERICHIA COLI; LYCOPERSICON ESCULENTUM;

EID: 18044390137     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(01)00008-1     Document Type: Article

References (38)

1. Abdul-Raouf, U. M., Beuchat, L. R., & Ammar, M. S. (1993). Survival and growth of Escherichia coli 0157:H7 on salad vegetables. Applied and Environmental Microbiology, 59, 1999-2006.
2. Baranyi, J., & Roberts, T. A. (1994). A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology, 23, 277-294.
3. Baranyi, J., & Roberts, T. A. (1995). Mathematics of predictive food microbiology. International Journal of Food Microbiology, 26, 199-218.
4. Baranyi, J., Roberts, T. A., & McClure, P. (1993). A non-autonomous differential equation to model bacterial growth. Food Microbiology, 10, 43-59.
5. Bechmann, I. E., Jensen, H. S., BØknaes, N., Warm, K., & Nielsen, J. (1998). Prediction of chemical, physical and sensory data from process parameters for frozen cod using multivariate analysis. Journal of Science for Food and Agriculture, 78, 329-336.
6. Beuchat, L. R. (1996). Pathogenic microorganisms associated with fresh produce. Journal of Food Protection, 59, 204-216.
7. Board, R. G. (1983). A Modern Introduction to Food Microbiology (Basic Microbiology Vol. 8). London: Blackwell Scientific Publications.
8. Brackett, R. E. (1987). Microbiological consequences of minimally processed fruits and vegetables. Journal of Food Quality, 10, 195-206.
9. 2 as a variable. International Journal of Food Microbiology, 23, 317-322.
10. Buchanan, R. L., Bagi, L. K., Goins, R. V., & Phillips, J. G. (1993). Response surface models for the growth kinetics of Escherichia coli 0157:H7. Food Microbiology, 10, 303-315.
11. 2 on the growth kinetics of Escherichia coli 0157:H7. Food Microbiology, 9, 185-196.
12. Christophe, N., & Carlin, F. (1994). The microbiology of minimally processed fresh fruits and vegetables. CRC Critical Reviews in Food Science and Nutrition, 34, 371-401.
13. Conner, D. E., & Kotrola, J. S. (1995). Growth and survival of Escherichia coli 0157:H7 under acidic conditions. Applied and Environmental Microbiology, 61, 382-385.
14. w, nitrite and ascorbate. International Journal of Food Microbiology, 23, 377-380.
15. Francis, G. A., Thomas, C., & O'Beirne, D. (1999). The microbiological safety of minimally processed vegetables. International Journal of Food Science and Nutrition, 34, 1-22.
16. Garcia, R. M., & Zurera-Cosana, G. (1997). Determination of ready-to-eat vegetable salad shelf-life. International Journal of Food Microbiology, 36, 31-38.
17. Giannuzzi, L. (1998). Mathematical modelling of microbial growth in fresh filled pasta stored at different temperatures. Journal of Food Processing and Preservation, 22, 433-447.
18. Gibson, A. M., & Roberts, T. A. (1989). Predicting microbial growth: Development of a mathematical model to predict bacterial growth responses. Food Australia, 41, 1075-1079.
19. Gorris, L. G. M., Bennik, M. H. J., & Smid, E. J. (1999). Modelling bacterial growth on prepared vegetables. In: Proceedings on Predictive Microbiology Applied to Chilled Food Preservation (pp. 231-236). Quimper, France: European Commission.
20. Hitchins, A. D., Hartmann, P. A., & Todd, E. C. D. (1992). Coliform-Escherichia coli and its toxins. In: C. Vanderzant & D. F. Splittstoesser (Eds.), Compendium of Methods for the Microbiological Examination of Foods (pp. 325-369). Washington, DC: American Public Health Association.
21. Kumar, K. R. (1995). Permeability characteristics of plastic films. IPI Transactions, 10, 26-28.
22. Lin, C., Fernando, S., Huang, T., & Wei, C. (1996). Occurrence of Listeria monocytogenes, Escherichia coli and Escherichia coli 0157:H7 in vegetable salads. Journal of Food Protection, (Suppl. 59), Abstract No. 112.
23. McMeekin, T. A., Ross, T., & Olley, J. (1992). Application of predictive microbiology to assure the quality and safety of fish and fish products. Internationaljournal of Food Microbiology, 15, 13-32.
24. Muermans, M. L. T., Stekelenburg, F. K., Zwietering, M. H., & Huis in't Veld, J. H. J. (1993). Modelling of the microbiological quality of meat. Food Control, 4, 216-221.
25. McNab, W. B. (1997). A literature review linking microbial risk assessment, predictive microbiology and dose-response modelling. Dairy, Food and Environmental Sanitation, 17, 405-416.
26. Neumeyer, K., Ross, T., Thomson, G., & McMeekin, T. A. (1997). Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic pseudomonads. International Journal of Food Microbiology, 38, 55-63.
27. Roberts, T. A. (1997). Microbial growth and survival: Developments in predictive modelling. Food Technology, 51, 88-90.
28. Ross, T. (1996). Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology, 81, 501-508.
29. Schaffner, D. W., & Labuza, T. P. (1997). Predictive microbiology: Where are we and where are we going. Food Technology, 51, 95-99.
30. Skandamis, P. N., & Nychas, G. E. (2000). Development and evaluation of a model predicting the survival of Escherichia coli 0157:H7 NCTC 12900 in home made egg plant salad at various temperatures, pHs and oregano essential oil concentrations. Applied and Environmental Microbiology, 66, 1646-1653.
31. Skinner, G. E., Larkin, J. H., & Rhodehamel, E. J. (1994). Mathematical modelling of microbial growth. Journal of Food Safety, 14, 175-217.
32. Sutherland, J. P., Bayliss, A. J., & Braxton, D. S. (1995). Predictive modelling of Escherichia coli 0157:H7: Growth of the effects of temperature, pH and sodium chloride. International Journal of Food Microbiology, 25, 29-49.
33. Te Giffel, M. C., & Zwietering, M. H. (1999). Validation of predictive models describing the growth of Listeria monocytogenes. International Journal of Food Microbiology, 46, 135-149.
34. Varadaraj, M. C., & Ranganathan, B. (1984). Effect of Channa and Rasogolla preparations on preformed staphylococcal enterotoxins and thermostable deoxyribonuclease in milk. Journal of Food Science and Technology, 21, 28-31.
35. Walls, I., & Scott, V. N. (1996). Validation of predictive mathematical models describing the growth of E. coli 0157:H7 in raw ground beef. Journal of Food Protection, 59, 1331-1335.
36. Walls, I., & Scott, V. N. (1997). Use of predictive microbial food safety risk assessment. International Journal of Food Microbiology, 36, 97-102.
37. Whiting, R. C. (1995). Microbial modelling in foods. CRC Critical Reviews in Food Science and Nutrition, 35, 467-494.
38. Whiting, R. C., & Buchanan, R. L. (1994). Microbial modelling: Scientific status summary. Food Technology, 48, 113-120.